1 green pepper, cut in strips
1 red pepper, cut in strips
1 c. chili sauce
1/4 tsp. pepper
Onion to taste
1 c. bouillon
1/2 tsp. salt
1/4 tsp. basil leaves
1 1/2-2 lbs. cooked chicken, cut in pieces
1 c. mushrooms, cut up

In skillet, cook peppers, onions, mushrooms in chicken bouillon over low heat 5 minutes or until vegetables are tender. Add chili sauce and seasonings and chicken. Simmer 10 minutes. Serves 4 - serve with Rice-A-Roni with almonds, tossed or fruit or salad.